Email to Faith Abrahamson      

Recipe Categories: crochetingcook's HOME PAGEBREAKFAST CAKESandPIES CASSEROLES CROCKPOT CrockpotSoup MainDish MeatsBeef PASTA SOUPSandSTEWS VEGETABLES

Sunrise Pancakes




Source of Recipe


Povey Pensione Bed and Breakfast, Idaho


Recipe Introduction


I came across this recipe while looking for ways to add protein into our morning meals. I've made adaptations to it (you can use other flavors of yogurt, and splenda and egg substitute work well) but except for cutting the eggs back from two to one, this is the original recipe.

I make large batches of these and freeze the leftovers.


Recipe Link: http://www.virtualcities.com/ons/id/s/idsc6016.htm

List of Ingredients




1 cup flour
2 Tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, slightly beaten
1/2 cup vanilla yogurt
1/2 cup water
2 Tablespoons butter or margarine, melted

Recipe



Combine flour, sugar, baking powder, baking soda, and salt in large bowl. Combine eggs, yogurt, and water in medium bowl. Whisk in butter. Pour liquid ingredients, all at once, into dry ingredients. Stir until moistened.

Preheat griddle or large skillet over medium heat; grease lightly. Pour about 1/4 cup batter onto hot griddle for each pancake; spread batter out to make 5-inch circles. Cook until tops of pancakes are bubbly and appear dry; turn and cook until browned, about 2 minutes.

Serves: 2 to 3. Double for 5 to 7 and triple for 8 to 9.